Carly Price

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When you donate to the Whole Kids Foundation® “Growing Healthy Kids” campaign every penny goes directly to help provide school garden and salad bar grants, as well as nutrition and wellness education for teachers. All of these programs further the nonprofit organization’s healthy mission: helping kids eat better and enjoy it.

At Whole Kids Foundation™, every day brings reasons to be thankful: the victorious smile on a child’s face after tasting that first homegrown carrot, a lunchroom full of kids celebrating their new salad bar, a team of high school students who built a greenhouse from the ground up.
Every sweet success for these growing kids is made possible by donations.

As a growing number of schools embrace gardening, honey bees are generating the latest educational buzz.
The humble honey bee plays a huge role in our food supply. Experts estimate that one in every three bites of food you eat depends on pollination, either directly or indirectly.

Dedicated to deliciousness for all, So Delicious has spent the last 25 years making creamy, non-dairy creations everyone can enjoy, including coconut milk, soymilk and almondmilk frozen desserts, cultured products and beverages. Here’s their story.

“Uncle” Matt McLean knows just what it takes to get the most flavor out of fruit for his organic juices — and what it doesn’t. Read on to find out how he took the family business back to its organic roots.

In the late 1940s, Dr. Emanuel Bronner created his homemade soaps to promote a message of world peace. Find out how Dr. Bronner’s products continue to do so through the company’s responsible sourcing and support of community development projects.

When life gets busy and the frozen foods aisle beckons, EVOL Foods founder Phil Anson sees no reason to put your priorities on ice. Learn about EVOL’s mission to inspire people to care about where their food comes from.

Bob Moore of Bob’s Red Mill uses old-world techniques of stone milling, yet stays on the cutting edge when it comes to gluten-free products. Learn more about what keeps Bob coming to work every day with a passion for whole grains.

Rip Esselstyn, a former firefighter and triathlete, changed the lives of his fellow firefighters with plant-based foods. Check out how he’s turning around convenience foods with options that are plant-based, nutrient-dense and minimally processed.

Like many big ideas, the notion for Q Drinks started with a party conversation. Learn how they source the best ingredients such as cinchona bark, real ginger root, Himalayan salt and more to make their superior sodas.

Cookies can be one of life’s simplest pleasures—unless you’re a kid with food allergies. Lucy Gibney’s son was diagnosed with severe food allergies, so she began Lucy’s Cookies, made without milk, gluten, eggs, peanuts or tree nuts.

Get the story behind Field Roast and how they blend European charcuterie and Chinese Mien Ching traditions to produce grain-based vegetarian proteins. They’ve created flavors and textures so convincing, even die-hard meat lovers often think they’re eating the real thing.

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Carly Price spent the first decade of her writing career in search of a job with the right blend of wordsmithery, food geekery and ethical values. She found it all when she began working for Whole Foods Market in 2006. As far back as she can remember, long before getting her degree in journalism, she loved storytelling and had a passion for delicious food and fresh, healthy cooking. Even in grade school, she was that weird kid who liked broccoli better than potato chips. Now she especially enjoys sharing stories of the amazing entrepreneurs and artisans behind the products at Whole Foods Market.